Posts Tagged ‘baking’

Best Chocolate Chip Cookies

My friend Shannon made us these awesome cookies, and shared the recipe. yummmm.

2 cups of all-purpose or bread flour (I used bread flour; it is supposed to make the cookies thicker)
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, melted (melt on lowest power setting in microwave or slowly on stove — do not burn!)
1 cup packed brown sugar
1/2 cup white sugar
1 tsp. cinnamon powder
1 tbsp. vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325°F (for pure convection, adjust accordingly; I used 310°F). Grease cookie sheets, or line them with parchment paper or use a Silpat.

Sift the flour, salt, baking soda and cinnamon powder and set aside.

Mix the sugars and butter just until thoroughly mixed. Add egg, yolk and vanilla and mix until creamy. Add sifted ingredients and mix until just blended.

Stir in the chocolate chips, then drop dough ¼ cup at a time on cookie sheet about 3 inches apart. Bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (they will fall apart otherwise). Once they cool a few minutes, move cookies to a cooling rack to finish cooling. Or, eat them right away with cold milk!


Rhubarb Pie

I found this very simple pie recipe to cook up all the rhubarb we’ve been getting in our CSA and from the garden. In one pie, I split the fruit 1/2 rhubarb and 1/2 berries, to experiment with the flavor.

Also, everyone loves a little rhubarb pie:

1 unbaked 9-inch pie shell
1 1/2 pounds rhubarb stalks
1/3 -1/2 cup water
3 tablespoons all-purpose flour
3/4 cup sugar


Strawberry-raspberry-rhubarb pie!

1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1 teaspoon ground cinnamon


Heat oven to 350° (325° for higher elevations). Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. If desired, add a little red food coloring to make the filling more colorful. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.

Cindy’s Peach Cobbler

This weekend we invited friends and family over to the house to celebrate Independence Day. Large gatherings are also an excellent opportunity to share lots of food, including the heads and heads of lettuce we still have in the refrigerator from the CSA boxes and our garden.

Yes, it was bad planning to have lettuce at the same time as our CSA share; I must remember to plant the lettuce as soon as possible (hello, cold frames!) So they’re out of the garden before the shares start.

In any case, the bbq was a smashing success and a great time with friends and family. This weekend also marked my first trip to the farmer’s market this year (where I scored the last of the asparagus for the season) This post is for sharing one of the dishes we shared at the bbq; I’ll write in a separate post about the farmer’s market.

This recipe is in anticipation of the fruit shares that will be starting soon and the Colorado peaches that are showing up in markets. This peach cobbler is unique…it’s more cake-like than a lot of cobblers I’ve eaten, and is not at all like the fruit on the bottom/crispy crumbly top cobbler that people seem to expect. However, it is delicious. I got the recipe twelve years ago from a dear friend who is no longer in my life and it’s a guaranteed crowd pleaser.

Cindy’s Peach Cobbler

1/2 cup unsalted butter (usually 1 stick)
1 cup flour
1 cup sugar
1 cup milk
1 T baking powder
1 t vanilla
1 can peaches or several fresh peaches (I put as many slices as can fit in the pan)

Melt butter and pour into bottom of 8 inch square baking dish. I use an old glass dish that resists sticking. Combine flour, sugar, milk, baking power and vanilla in mixing bowl and stir until combined (small lumps are okay) Pour this mixture onto the butter in the pan, but don’t mix. Add drained peach slices (or fresh peach slices) with fork, making just one layer of peaches in the pan.

Bake at 375 degrees Fahrenheit for about 40 minutes, until top is golden brown. Let cool for a few minutes and serve warm. You can add a scoop of vanilla or cinnamon ice cream for extra yumminess.

This recipe is easy to double; I’ve also played around with the kind of sweetner and amount of butter. Feel free to experiment, but this is a tried and true winner, every time.

PS – for those of you concerned about the amount of butter I use to cook (hi, mom!) I just had my cholesterol levels checked, and I rang in at 166. So I’m not worried, and neither should you be. 🙂